Improvement of the nutritive value of palm kernel cake by fungal and extrusion treatments

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Improvement of the nutritive value of palm kernel cake by fungal and extrusion treatments

Palm kernel cake (PKC) is an agro-industrial by-product used widely as animal feed, but has limitated use in poultry feeds due to its high fibre content. The objective of the project was to enhance the nutritive value of PKC through solid state fermentation (SSF) using the fungus Rhizopus oligosporu...

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Bibliographic Details
Main Author:	Fam, Jye Ping
Format:	Project Paper Report
Language:	English
Published:	2015
Online Access:	http://psasir.upm.edu.my/id/eprint/78201/ http://psasir.upm.edu.my/id/eprint/78201/1/FBSB%202015%2050%20IR.pdf

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